Ingredients
3 ounces unsweetened chocolate1 cup water1 teaspoon red food coloring, optional1/2 cup shortening2 cups sugar3 large eggs2-1/2 cups all-purpose flour1-1/2 teaspoon baking soda1/2 teaspoon salt1 cup sour creamCARAMEL FROSTING:2 cups packed brown sugar2/3 cup milk1/4 cup butter, cubed1/4 teaspoon salt1 cup confectioners’ sugar2 tablespoons heavy whipping cream2 teaspoons vanilla extract15 pecan halves
Preparation
In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners’ sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
